The Red Lady - Hibiscus & Blood Orange Champagne Cocktail
Rich in flavor and elegance, this champagne cocktail is as delicious as it is gorgeous. Plus, it is a cinch to prepare.
It's impossible to pick a leading star in this cocktail. The three ingredients complement one another in perfect harmony for an appealing apéritif or refreshing cocktail. Here's a few highlights of the ingredients:
]]>Rich in flavor and elegance, this champagne cocktail is as delicious as it is gorgeous. Plus, it is a cinch to prepare.
It's impossible to pick a leading star in this cocktail. The three ingredients complement one another in perfect harmony for an appealing apéritif or refreshing cocktail. Here's a few highlights of the ingredients:
Hibiscus Elixir -- Artfully pressed from vibrant and magenta hued hibiscuc flowers, this all natural elixir releases a tart, almost-cranberry like flavor and a deep red-violet color that is not only gorgeous but full of Vitamin C and antioxidants.
Louis Bouillot Perle D'Aurore Brut Rosé: Burgundy, France -- is a sophisticated Rosé made using the Champagne method from Pinot Noir grapes. Pale rose in color with a medium-body and fine bubbles. The bouquet and palate feature cherry and strawberry notes with a dry creamy finish.
Solerno Blood Orange Liqueur is a premium liqueur made with native Sicilian Sanguinello blood oranges picked at the peak of ripeness, bottling the magic for year-round enjoyment.
* A French style brut rosé is recommended. If a sweeter sparkling wine is used, consider reducing portions of Hibiscus and Solerno, so as not to over-sweeten.
Pour Hibiscus Elixir and Solerno into large champagne flute. Stir to combine. Carefully pour Brut Rosé into glass and give a quick, gentle stir. Swipe rim of glass with twist if desired. SANTÉ!
~ Recipe is an Art of Santé original, courtesy of Dolores Harrell
]]>~ Recipe courtesy of our friends at PS Seasoning
Smoky tenderloin, creamy brie and crisp apples come together for a sandwich that's one for the books. The tenderloin is seasoned in our cinnamon spice Apple Pie rub, sliced then layered up on a hearty baguette. Serve with a crisp apple and fennel slaw as a fresh side.
~ Recipe courtesy of our friends at Yolélé.By Jason Chan
This recipe is a homage to a classic American treat. Meet the Fonio Candy Bar, inspired by the titans of Halloween candy (can you guess which ones?). The caramel is made with Medjool dates, which provide a naturally rich sweetness and amazing texture. The gluten-free Fonio shortbread is soft and buttery, complemented by salty, crunchy peanuts. Finally, the bars are dipped in decadent dark chocolate, creating a truly delectable treat.
For the Date Caramel
To Coat
No matter if you can’t really be in Italy, this delicious summer refreshment will immediately fly you to a lovely piazza. Plus, it is super easy to prepare, too.
Often, these sodas are made with fizzy drinks or syrups with so much artificial coloring and sugar that it stops one’s heart in an instant. Should you want to avoid that, the all natural, low calorie flower syrups of Floral Elixir Co. are the way to go!
For today’s soda we chose to showcase our Hibiscus Elixir. We just love this vibrant and magenta hued flower, it’s not only gorgeous but full of Vitamin C and antioxidants.
In Italy, bartenders like to make something special out of anything (and that’s why we love them!) and that’s true for sodas as well. If you’d like to go all the way, pour some half & half into your drink or top it with some whipped cream and drink it while it’s ice cold!
Stir to combine in large, ice-filled glass. Top with cream if desired. SANTÉ!
~ Recipe courtesy of our friends at Floral Elixir Co.
]]>Impress your loved ones by whipping up these easy and elegant seared scallops. Served over a bed of sauteed greens and drizzled with a homemade black garlic and chardonnay cream sauce, your friends and family will ask when you graduated from culinary school.
For Scallops:
For Greens:
~ Recipe courtesy of our friends at PS Seasoning. *(We substituted our Parmesan Garlic & Meyer Lemon Olive Oils)
]]>~ Recipe courtesy of our friends at RUFUS TEAGUE.
]]>GREEK FREAK is staple seasoning in my house along with the chicken. We pretty much use it for the majority of our meals. It's a match made in heaven! This recipe will surely satisfy all members of your family. Just the right amount for a holiday dinner or just casual weekday dinner with delicious leftovers to enjoy over and over again.
You can use a chef's knife to cut out the backbone, but I think sturdy kitchen scissors make it a lot easier.
Flattening the chicken exposes more surface area to heat, so overall cooking time is reduced. That means you can slash about 15 minutes off the hour or more it usually takes to cook a whole chicken. Who can’t use and extra 15 minutes?
Chicken has two different kinds of meat that are cooked through at two different temperatures when. When cooked whole the breast always gets cooked before the dark meat. By simply opening up the chicken and cooking it flat, evening the cooking surface you allow both kinds of meat to reach doneness at the same time.
All of the skin is exposed evenly to the heat, with none of it hiding on the underside. That means it all crisps up evenly. No more fighting over the crispy bits.
This method is also more economical. A whole chicken costs less per pound than cut-up chicken.
You can make your own chicken stock with the backbones, organs and neck. Bonus!
]]>Switch up your taco game with these spicy and flavorful Tri-Tip Tacos. Tri-tip, or Santa Maria cut, is the bottom part of the sirloin subprimal cut of beef. It’s somewhat triangular which gives it three points or tips (thus tri-tip), and is extremely tender and filled with beef flavor. We kicked this up a notch with help from our spicy Notorious P.I.G. rub, then topped it with our hot *Touch O' Heat BBQ sauce... or *Honey Sweet BBQ sauce, if you want to take down the heat.
~ Recipe courtesy of our friends at PS Seasoning. *(We substituted our Rufus Teague BBQ sauces)
]]>Scroll through Instagram, Pinterest, or Tik Tok, and you’re guaranteed to see Dalgona coffee. The frothy concoction hails from Korea, and consists of instant coffee, sugar, water, and milk, mixed together vigorously. What results is a fluffy coffee topping, dolloped over milk for a sweet summery drink. Of course, we tried whipping up a Dalgona coffee for ourselves. Read on to discover our tips for becoming a home barista and joining in on this coffee craze.
Though Dalgona coffee itself gained popularity from a viral Korean video, the history of the whipped drink is somewhat disputed. Dalgona has many international cousins, including the Greek frappe, Pakistani phitti hui coffee, and the Libyan cappuccino. While the Greek frappe is traditionally shaken (not stirred), all of these blends mix instant coffee, sugar, and water to create a frothy blend.
Though some home baristas have experimented with different combinations of the core ingredients, there is a golden ratio: two tablespoons each of coffee, sugar, and hot water. You’ll want to make sure you’re using a powdered coffee – both instant coffee and espresso powder will work. Similarly, granulated sugar should be your go-to for this recipe; liquid versions of either coffee or sugar won’t produce that pillow-top froth that you’re looking for.
Another tip? Unless you’re looking for an arm workout, use a hand mixer, if you’ve got one. Though you can make Dalgona coffee by hand whisking, it’s likely to take you at least 10 minutes – and many have reported that it takes longer.
Once you’ve spooned your whipped coffee onto your milk and snapped a photo, we recommend mixing it up for drinking for the perfect balance of flavors. Plus, keep in mind that this mix is strong – two tablespoons of instant coffee is six times the normal serving! Thankfully, the froth does keep in the fridge for about two days, so if you’re not sure you can handle six cups of coffee in one, you can make a batch and save it for later.
~ Original article and recipe courtesy of our friends at Civilized Coffee Co.
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